The Big Lasagna Recipe • 5★

Updated February 27, 2024

Aya Brackett for The New York Times

10:23Credit...Scott Loitsch, Vaughn Vreeland, Scott Loitsch and Vaughn Vreeland

Delicate sheets of handmade pasta are layered with rich béchamel, savory tomato sauce and creamy ricotta filling, and studded with spinach and herbs, in this deeply comforting lasagna. But if you don’t have the time to make each component or can’t find all of the ingredients, use fresh or dried store-bought noodles and avail yourself of the many suggested substitutions. For a vegan version, use cashew milk and vegan butter to make béchamel, vegan cheese and cashew ricotta for the filling, and make sure to buy dried pasta that does not contain eggs. No matter how you make this dish, you’ll find that it’s grand, comforting and perfect for sharing with whoever is around. (Watch Samin make #TheBigLasagna on YouTube.)

Featured in: Samin Nosrat Wants Us to Make Lasagna Together

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FOR THE RICOTTA FILLING

4 tablespoons extra-virgin olive oil (if using fresh spinach)

1 pound fresh mature spinach, washed and ends trimmed, 1 pound baby spinach, or 1 ½ cups frozen spinach, thawed

2 pounds whole-milk or part-skim ricotta (about 4 cups)

6 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (2 cups)

3 ounces freshly grated Parmesan, Asiago or Grana Padano (1 heaping cup)

20 large fresh basil leaves (from 1 bunch), finely chopped (about ¾ cup), 2 tablespoons finely chopped fresh Italian parsley or chives, 1 teaspoon finely chopped fresh thyme or marjoram or 1 teaspoon dried Italian seasoning

½ cup unsalted butter (1 stick)

½ cup all-purpose flour

4 cups whole milk

Freshly ground black pepper

FOR THE ASSEMBLED LASAGNA

4 ½ cups Simple Tomato Sauce or 32 ounces store-bought marinara sauce (preferably without added sugar)

1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)

1 ½ ounces grated Parmesan, Asiago or Grana Padano (½ cup)

3 ounces grated whole-milk or part-skim mozzarella, provolone or even string cheese (1 cup)

Step 1Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.

Prepare the ricotta filling: If using fresh spinach, set a large skillet over high heat. (If using thawed frozen spinach, skip to Step 2.) When hot, add 2 tablespoons oil and half the fresh spinach. Season with a pinch of salt and sauté to wilt. Cook until stems are tender, about 3 minutes. Transfer to a baking sheet and allow to cool in a single layer. Repeat with remaining spinach.

Step 2While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.

While spinach cools, combine ricotta, mozzarella, Parmesan, basil and a generous pinch of salt in a large bowl.

Step 3Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)

Taking handfuls of the cooled or thawed spinach, squeeze out as much water as possible, then chop finely and add to cheese mixture. Mix thoroughly, then taste and adjust seasoning for salt. (Filling makes about 6 cups.) Cover and set aside until ready to assemble lasagna. (Ricotta filling can be made 1 day in advance and refrigerated. Bring to room temperature before assembling lasagna.)

Step 4Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform — the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.

Prepare the béchamel: Set a large, heavy-bottomed pot or Dutch oven over medium heat and add butter. Once butter has melted, whisk in flour, reduce heat to very low and cook for about 15 minutes, stirring regularly to prevent browning. After the mixture foams a bit, it will visibly transform — the butter will separate, the bubbles will reduce in size, and the mixture will look like freshly wet fine sand. Whisking vigorously, slowly pour in milk. Increase heat to medium and whisk until the mixture thickens, about 2 minutes. Add salt, pepper and nutmeg (if using) to taste.

Step 5Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You’ll have about 3 ½ cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)

Return heat to low. Continue cooking, whisking regularly, for 10 to 15 minutes until the sauce is thick and smooth, with no raw flour flavor. Taste and adjust seasoning with salt. If béchamel is lumpy, strain through a fine sieve or purée with an immersion blender. (You’ll have about 3 ½ cups.) Press a piece of parchment or plastic against the surface of the sauce to prevent a skin from forming and set aside until ready to assemble lasagna. (Béchamel can be made up to 1 day in advance, covered directly and refrigerated. Return to room temperature before using.)

Step 6Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.

Prepare the lasagna: Position the highest rack in the oven so that it sits about 6 inches below the top. Heat oven to 400 degrees.

Step 7If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.

If tomato sauce, béchamel and ricotta filling are cold, bring to room temperature or warm them as needed.

Step 8Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.

Set a large pot of water over high heat. Cover and bring to a boil. Set a large colander in a baking dish and place near stove.

Step 9Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water’s surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.

Season the boiling water generously with salt until it tastes like sea water. Carefully lay one sheet of pasta on the water’s surface. Let it be completely immersed in the boiling water, using a slotted spoon to gently it push down if needed, before adding the next sheet. Add two more pasta sheets in this way and cook for about 2 minutes, or until light in color, floppy in texture and completely cooked through. If pasta bubbles above the water's surface, use a slotted spoon to encourage it back in. Use a sieve to gently remove pasta from the water and into the prepared colander. Rinse under cold water until cool enough to handle, then begin assembly. Continue cooking, draining and rinsing pasta two or three sheets at a time as you assemble lasagna.

Step 10Spoon about ¾ cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.

Spoon about ¾ cup béchamel into a 9-by-13-inch metal, glass or ceramic baking pan, and use a rubber spatula or your hands to generously coat bottom and sides of pan with sauce.

Step 11Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They’ll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.

Gently squeezing any remaining water from the pasta, use two or three sheets to entirely cover the bottom of the pan with minimal overlap, and leave ends hanging over sides. (They’ll be helpful for sealing the top.) All four sides need not have overhang; two is plenty.

Step 12Crumble about ⅓ of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.

Crumble about ⅓ of the ricotta mixture evenly over pasta to create foundation, then layer with sheets of pasta from edge to edge of pan. Use kitchen shears to help trim pasta to appropriate size and avoid overlap.

Step 13Spread about ⅓ of the tomato sauce over next layer and cover with pasta.

Spread about ⅓ of the tomato sauce over next layer and cover with pasta.

Step 14Spread about 1 cup béchamel evenly over next layer, sprinkle with ¼ cup grated Parmesan, and cover with pasta.

Spread about 1 cup béchamel evenly over next layer, sprinkle with ¼ cup grated Parmesan, and cover with pasta.

Step 15Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)

Repeat with remaining layers: ricotta, tomato sauce, béchamel and Parmesan, ricotta, tomato sauce, béchamel and Parmesan, following each with a layer of pasta. (If using thicker noodles, you might not be able to fit 8 layers of noodles in the pan. If using store-bought or dried pasta, you can skip the noodle layer between the ricotta and tomato sauce as needed to prevent the lasagna from stretching higher than the top of the pan.)

Step 16For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.

For the top, fold overhanging pasta over a whole sheet to create a sealed pasta layer, then spread with remaining béchamel. Gently cover lasagna with a piece of parchment and wrap tightly with foil. Place onto a baking sheet to catch any overflow and bake on prepared rack.

Step 17After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.

After 40 minutes, pull lasagna from oven and carefully remove foil and parchment. Sprinkle with grated mozzarella and return to oven until golden brown and bubbling on surface, about 20 minutes.

Step 18Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

Allow to cool for at least 15 minutes before slicing and serving. Leftover lasagna can be wrapped and refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. Defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on surface.

As I've mentioned in previous NYT Lasagna recipes, a great hack for the lasagna pasta is simply placing the noodles in a large deep tray and pouring hot tap water over them. Leave them immersed for ten minutes, every so often re-distributing them from top to bottom. The result is perfectly pliable, undamaged noodles, ready for assembly in your lasagna pan, or the same tray you used for the hot tap water bath. A great hack.

Heyyyy... where it says "1 recipe Homemade Lasagna Sheets, 16 fresh store-bought lasagna sheets, 2 (9-ounce) packages dried lasagna noodles (preferably without curly edges) or no-boil noodles (boiled until al dente)" does the instruction to boil the noodles apply to "no-boil" noodles? Is that a stupid question? I want to make this in the most lazy way possible, please

This is the best lasagna I've ever tasted! Took a while but sooo worth it. I cut the recipe in half and used an 8x8 inch pan which fit perfectly. Folding up the edges, bottom over the top is brilliant and held it all together like a pie. Thanks Samin!

@Jacqui yes! we just did this. Thaw morning of

4/19/26 using 3 boxes of "Antica Pasteria Milano" noodle sheets. Used all but two of the noodle sheets. Two sheets fill the 8.5 x 12.5 glass pan in one layer. Used 1/2 lb ground beef, which I pan-fried to brown. Drained fat, added oil, and then proceeded with the recipe as written. The glass pan is just a bit too small, had to save leftover bechamel and marinara. Would try metal 11x14 pan next time - will be flat but probably fine. Delicious! Be generous with salt.

I am an experienced home cook and this recipe was a disaster for me. It started when my pasta rolling attachment broke and I had to throw out the pasta dough (not the recipe’s fault, I get it). I had a 17.6 ounce package of Rustichella lasagna noodles so I soaked those in a roasting pan until floppy (thank you to the commenter who suggested this). In spite of having the “correct” amount of dried noodles, I still had to do a layer without noodles. But most importantly, this is a rich gut bomb totally overpowered by the bechamel. It is devoid of acid, in spite of the fact that I used more tomato sauce than called for. It is also a mush fest, I can’t image how much worse it would have been with even softer thinner noodles. The thick topping of cheese, which basically turned into a helmet as it cooled, was the final straw. Some of my guests didn’t show and now I am left with fully half of this basically inedible lasagna. Make a different recipe.